Title Sponsor

Food Network is available 24/7 to all DStv Premium and Compact subscribers on Channel 175 and offers a combination of credible cooking, new culinary ideas and high-energy entertainment to inspire foodies and non-foodies alike.

Sponsors

Eat Out would like to thank the following sponsors for their support with the 2013 Eat Out DStv Food Network Restaurant Awards.

Associate sponsor:

Partner sponsor:

Vehicle sponsor:

Accommodation partner:

Product sponsor:

Style

What defines a stylish restaurant?
The ambience of a restaurant needs to be taken into account when choosing where to eat. You need to feel that you belong.

Stylish need not equal award-winning design. It is all about the different elements coming together to create an aesthetically stylish whole. Comfy chairs are a start, and so are the music and the lighting – all of which shouldn’t be too hard or too soft. By the same token, good-looking crockery and well polished wine glasses should also be taken into consideration.

It’s also about excelling in quality – a standard that fits snug in a particular style of restaurant, whether it offers a luxuriously rustic ambience or a beautiful 5 star view. Lastly, design is key – from glamorous to off-beat, classic elegance to sophisticated urban chic.

Décor is industrial-chic, with wood and stone flooring, glass and steel girders, and a variety of seating options: booth-style couches lit with old-fashioned lampshades, bar seating and a mix of wood and metal tables.

Harvey’s has two dining rooms, a terrace and an open-air cigar lounge. Its ‘retro-gothic hunting lodge’ theme features mounted buffalo trophies, padded velvet walls, gold ceilings and original oil paintings. Here’s a look at the modern interior.

Judging

THE JUDGES

This year, the Top 10 and core awards were judged by editor Abigail Donnelly, in conjunction with three industry leaders. The identity of the three other judges was announced only on the night of the Awards.

ABIGAIL DONNELLY
Chief judge and editor of Eat Out “It was a privilege to work with the other three judges, sharing both mind-bending experiences and our concerns. Each judge brought their values, passion, and a unique way of thinking. We all voiced our options strongly, but we listened to one another with respect.

GARTH STROEBEL
Chef, lecturer and accredited judge “My years as the executive chef of a five-star hotel restaurant, being judged and criticised myself, stood me in good stead for a task such as this. Experiencing the cooking and innovations of all these up-and-coming chefs has been a privilege. It was rewarding to see chefs and sommeliers working together harmoniously and, in a lot of cases, promoting the wines of lesser-known farms.”

LIAM TOMLIN
Owner of Chefs Warehouse and Cookery School “The highlight for me was visiting many restaurants on the list for the first time, to see the high standards across the board and the quality of service and ingredients.”

ANDY FENNER
Food writer, consultant, and owner of Frankie Fenner Meat Merchants “The highlight of judging was seeing the overall standard of the industry. The list of 20 nominees is a serious, serious list of talent. When you consider places that didn’t make it, you can see how spoilt we are in this country to have so many good restaurants.”

With input from the Eat Out community and editorial panel, the four judges drew up a list of 20 nominees. Each nominee must adhere to the following guidelines:
– The establishment must have been open and operating with the same chef since November 2012, i.e. for a full year.
– The owners and chef should show an absolute passion for their business.
– They should display dedication to uplifting the industry.
– Chefs should care about sourcing quality produce.
– Consistency and excellence must shine through every aspect of the business.

The judges eat at each nominated restaurant and score them on the following criteria (out of 100 points). The scorecards are audited and winners calculated.

FOOD {70}MENU COMPOSITION, SEASONALITY, SUSTAINABILITY {15}
– The judges look for balance – on the menu, in the dishes, cooking styles, techniques and ingredients – and an awareness of different dietary requirements.
– Appreciation of the use of local, seasonal produce, ethically sourced animal products and sustainable fish species.FOOD PRESENTATION {15} Does the food look appealing? Is the dish plated beautifully? Does it fit the menu description?TASTE {25} The judges consider the execution of the dishes and the balance of flavours and textures.PRICE AND VALUE FOR MONEY {5} What is delivered on the plate and how is it served? Do you get value for money considering where you are?WINE CHOICE {10} Judges consider the variety on offer, the wine and food pairings, knowledge of the sommelier and staff, and value for money.

SERVICE {20}
From making the reservation to settling the bill, service is all-important to a pleasant experience. The judges evaluate the attitude of staff, their knowledge of the menu, specials and wine pairing, and their willingness to go the extra mile to accommodate special requests.

AMBIENCE {10}
This category encompasses the spirit of a restaurant and the overall feeling it creates. Do you feel comfortable? Has thought gone into designing and decorating the interior? Are the glasses, cutlery and linen all spotless?

The ‘Best’ awards were judged by international celebrity chef, Food Network TV host and radio presenter Jenny Morris – fondly known as The Giggling Gourmet – is one of SA’s most-loved food personalities. A cookbook author, accredited international judge, teacher and culinary tour guide, Jenny has had an on-going love affair with food since she was a child. For more information, visit www.jennymorris.co.uk, www.gigglinggourmet.com and www.jennymorris.tv. Follow her on Twitter @jennymorrischef.

Review Team

The Eat Out editorial panel consists of fifty industry leaders. As part of the process, the editorial panel are given an opportunity to rate their favourite restaurants in a series of categories. The 500 restaurants with the highest aggregate scores will feature in the 2014 Eat Out magazine.